Gourmet Kosher Cooking

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Curried Parsnip and Apple Soup

Apple season is in full swing on the east coast and I am always on the lookout for new recipes and ideas to use these fresh and delicious apples. This one is best made a few days ahead of time and uses some great seasonal parsnips too.

Cut 1 quarter from one of the apples. Wrap the unpeeled quarter in plastic wrap and reserve. Peel, core, and quarter the rest of the apples. Chop the peeled apples into 1/2-inch pieces and toss with the lemon juice in a medium bowl.

Heat the olive oil in a heavy-duty 4-quart saucepan over medium-low heat. Add the leeks and onion and cook, covered, stirring occasionally with a wooden spoon, until just tender, 6 to 8 minutes.

Stir in the ginger, tomato paste, garlic, and curry powder and cook, stirring, until fragrant, about 1 minute. Add the wine and cook, uncovered, stirring occasionally, until the liquid has almost evaporated, 2 to 3 minutes.

Add the chopped apple, parsnips, and potatoes and stir to coat well. Add the chicken broth and 1-1/2 teaspoon salt and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium low, partially cover, and simmer, stirring occasionally, until the apples and vegetables are very tender, about 30 minutes.

With an immersion blender, purée the until completely smooth. Stir in the pareve cream, and season to taste with salt and white pepper. Bring the soup to a simmer over medium heat, stirring often. Cut the reserved apple quarter into small dice. Serve the soup sprinkled with the diced apple and chives.

This soup is best made a day or two in advance. Store in the refrigerator until ready to serve.